Goat Rogan Josh
I warmly remember many a great Indian restaurant in the UK. There’s something special about the flavour profiles of Indian cuisine. This is one of many examples to showcase it. To serve, put the curry in the middle of the table, fry some pappadums and cook some delicious bio-dynamic brown rice to go with it.
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600g diced goat (I use Seven Hills Tallarook)
1 tablespoon mustard oil
1 teaspoon kashmiri chilli powder
1 teaspoon ground turmeric
1 teaspoon salt flakes
75ml olive oil (I use Cockatoo Grove)
1 white onion, sliced
3 cloves garlic, sliced
10g peeled ginger, grated
2 tablespoons sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tin (400g) crushed tomatoes
1 tin (400g) water
3 tablespoons malt vinegar
3 tablespoons natural yoghurt
10 mint leaves, chopped
4 tablespoons Mr Wilkinson’s Pineapple Chutney
Pre-heat oven to 170°C. Mix together in a bowl the goat meat, mustard oil, chilli powder, turmeric and salt.
Let these ingredients sit for at least one hour (but can be up to two days).
Heat a large pot over a high flame, add the olive oil and lightly colour the marinated meat then take it out of the pan. Turn down the heat and add the onions, garlic and ginger. Sweat off lightly. Add the sugar, cumin and coriander, and sweat off 3-5 minutes.
Add the meat back to the pan with all the juices then add the tomatoes, water and vinegar. Bring to the boil then place a lid on, place into the pre-heated oven and bake for 2-3 hours or until the goat meat starts to fall apart.
Put the curry in a big bowl; the chutney in a little bowl; and have a small pot of natural yoghurt, garnished with the mint, on the side.